Crock Pot Steak Caesar Sandwiches - A family friendly dinner sandwich that comes together easily with your Crock Pot.

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I am calling this recipe a HUGE WIN! Seriously, you guys, I couldn't be more excited about this sandwich. Do you remember, my Crock Pot Chicken Caesar Wraps? Of course you do. Well, you might recall me telling you that our oldest had declared it was her favorite meal ever? Apparently, it has been replaced. After polishing off a Steak Caesar Sandwich, she declared 'This has taken the #1 spot and replaced the chicken Caesar wrap". Now, that might not seem like much, but for me, knowing how much she loved that wrap, it's BIG!

Okay, so here's some info on the sandwich that will win your family over. Firstly, I'm no steak in the crock pot expert and I was nervous about which cut to use. I decided to try skirt steak. I figured that had the lowest chance of drying out. And I was right. It turned out moist and tender.

So, like I said, this recipe is super easy. First, line your crockpot with a liner or spray with non stick spray (I swear by the liners). Then give a few cloves of garlic a good whack and toss them in the crock pot. Place the steaks on top of the garlic and season with salt and pepper then pour in ½ C beef broth and 1 teaspoon Worcestershire sauce. Pop the cover on and cook on low for 4-5 hours. My Crock Pot cooks hot so I only left it in for 4, but you have to know yours cooks to judge the exact time. After your 4-5 hours, remove the steak to a cutting board and drain all your liquid from the crock pot. Shred the steak and toss it back in the crock pot with ¾ C Caesar dressing. Cover and cook again another 30 minutes.

While your steak and dressing are melding their flavors together, get your other ingredients ready. Preheat oven to 500. Cut your rolls in half and place cut side up on a baking sheet and toast in oven. Melt some butter and brush on the toasted cut side of the roll. Top each roll with romaine lettuce, shaved Parmesan cheese and shredded steak.

That's it! I know, right? I can't believe it either.

If you are wondering about the delicious looking chips in the photo with the sandwich, they are super easy too. All I did for those is slice 2 potatoes, super thin (using a mandolin is best) the long way. Heat 1 inch of oil in a large skillet and drop them in a few at a time until they are brown and crispy looking. Then I removed them and placed on a paper towel to drain the excess oil. And just for some extra awesomeness I used half cottonseed oil and half Fresh Roasted Garlic infused cottonseed oil (The people at Acala Farms were nice enough to send me some oils to sample and I thought this was a great place to try it and again, I was right). Make sure you season with salt right when they get out of the oil.

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